Turkuaz Kitchen Marinated Labneh Balls with Tomato Toast is made with whole milk, whole plain yogurt, salt, red pepper flakes, fresh basil, toasted sesame seeds, garlic, high-quality olive oil, fresh thyme, sourdough bread, tomato slices, and cucumber slices.
This delicious recipe creates a tasty appetizer that takes about 2 days and 40 minutes to prepare and can serve up to 6 people.
Ingredients Needed
For The Yogurt:
- 1 Gallon (3.8 Liters) Whole Milk
- ½ Cup (120 Ml) Whole Plain Yogurt
For The Labneh Balls:
- 2 Cups (480 Ml) Whole Plain Yogurt
- ½ Tsp Salt
- Red Pepper Flakes
- Fresh Basil, Chopped
- Toasted Sesame Seeds
- 2 Cloves Garlic
- High-quality Olive Oil
- Fresh Thyme
For The Tomato Toast:
- Sourdough Bread
- Tomato Slices
- Cucumber Slices
- Olive Oil
- Salt To Taste
Cooking Instructions
1. Prepare the Yogurt:
- Heat the Milk: In a large pot, add milk and boil over medium-high heat, stirring consistently. Reduce to medium-low heat and let simmer for 5 to 7 minutes. Remove from heat and divide the milk between two 32 oz glass jars or two medium pots with lids. Let the milk cool at room temperature until it reaches 120-130°F.
- Mix with Yogurt: In a small bowl, add yogurt and 2 to 3 tbsp of warm milk and stir. Divide the yogurt mixture into your two containers of warm milk and mix well. Place the uncovered containers in a warm, dark place. Let sit for 10 to 12 hours, until the mixture is set and firm. Without disturbing the yogurt, cover it with a lid and transfer it to the fridge for 24 hours.
2. Prepare the Labneh Balls:
- Drain the Yogurt: Place a few large layers of cheesecloth into a strainer. Transfer the yogurt to the cheesecloth and wrap tightly over the top. Place the strainer onto a bowl to drain. Transfer to the fridge and let drain for 18 to 24 hours, until the yogurt has lost all excess liquid and is firm.
- Form the Balls: Using a 1 tbsp ice cream scoop, scoop the labneh into your palm. Roll into a smooth ball and place onto a clean plate. Repeat with the remaining labneh. If the balls look too soft, put a few paper towels over the top and let them sit in the fridge for an additional 3 to 4 hours.
- Coat the Balls: Place red pepper flakes, sesame seeds, and chopped basil into three small dishes and coat the labneh balls. In a small jar, add garlic cloves and carefully place the coated labneh balls. Fill the jar with olive oil and add fresh thyme. Close the jar and let marinate in the fridge for at least 2 to 3 hours.
3. Prepare the Toast:
- Toast the Bread: Toast slices of sourdough bread.
- Assemble the Toast: Spread 2 to 3 labneh balls over the sourdough and layer with cucumbers and tomatoes. Drizzle with olive oil and salt to taste. Enjoy your delicious marinated labneh balls on toast!
Recipe Tips
- Check Milk Temperature: Cool the milk to 120-130°F (49-54°C) before adding the yogurt so the live cultures stay alive.
- Strain Well: Use many layers of cheesecloth to strain the yogurt, removing all the liquid for firm labneh balls.
- Coat Evenly: Coat the labneh balls well with spices and herbs for better flavor and a nice look.
- Marinate Long Enough: Let the labneh balls marinate in olive oil for at least 2-3 hours, or overnight for a richer taste.
How To Store Marinated Labneh Balls
Place the labneh balls in an airtight jar, fully submerged in olive oil. Refrigerate and use clean utensils to avoid contamination. They can be stored for up to 2 weeks.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 250
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 250mg
- Potassium: 200mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 6g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Butter Recipe
- Turkuaz Kitchen Mozzarella Recipe
- Turkuaz Kitchen Sourdough Bread
- Turkuaz Kitchen Cheesy Dinner Roll
Turkuaz Kitchen Marinated Labneh Balls with Tomato Toast
Description
Turkuaz Kitchen Marinated Labneh Balls with Tomato Toast is made with whole milk, whole plain yogurt, salt, red pepper flakes, fresh basil, toasted sesame seeds, garlic, high-quality olive oil, fresh thyme, sourdough bread, tomato slices, and cucumber slices.
This delicious recipe creates a tasty appetizer that takes about 2 days and 40 minutes to prepare and can serve up to 6 people.
Ingredients
For The Yogurt:
For The Labneh Balls:
For The Tomato Toast:
Instructions
- Heat the Milk: In a large pot, add milk and boil over medium-high heat, stirring consistently. Reduce to medium-low heat and let simmer for 5 to 7 minutes. Remove from heat and divide the milk between two 32 oz glass jars or two medium pots with lids. Let the milk cool at room temperature until it reaches 120-130°F.
- Mix with Yogurt: In a small bowl, add yogurt and 2 to 3 tbsp of warm milk and stir. Divide the yogurt mixture into your two containers of warm milk and mix well. Place the uncovered containers in a warm, dark place. Let sit for 10 to 12 hours, until the mixture is set and firm. Without disturbing the yogurt, cover it with a lid and transfer it to the fridge for 24 hours.
- Drain the Yogurt: Place a few large layers of cheesecloth into a strainer. Transfer the yogurt to the cheesecloth and wrap tightly over the top. Place the strainer onto a bowl to drain. Transfer to the fridge and let drain for 18 to 24 hours, until the yogurt has lost all excess liquid and is firm.
- Form the Balls: Using a 1 tbsp ice cream scoop, scoop the labneh into your palm. Roll into a smooth ball and place onto a clean plate. Repeat with the remaining labneh. If the balls look too soft, put a few paper towels over the top and let them sit in the fridge for an additional 3 to 4 hours.
- Coat the Balls: Place red pepper flakes, sesame seeds, and chopped basil into three small dishes and coat the labneh balls. In a small jar, add garlic cloves and carefully place the coated labneh balls. Fill the jar with olive oil and add fresh thyme. Close the jar and let marinate in the fridge for at least 2 to 3 hours.
- Toast the Bread: Toast slices of sourdough bread.
- Assemble the Toast: Spread 2 to 3 labneh balls over the sourdough and layer with cucumbers and tomatoes. Drizzle with olive oil and salt to taste. Enjoy your delicious marinated labneh balls on toast!
Prepare the Yogurt:
Prepare the Labneh Balls:
Prepare the Toast:
Video
Notes
- Check Milk Temperature: Cool the milk to 120-130°F (49-54°C) before adding the yogurt so the live cultures stay alive.
- Strain Well: Use many layers of cheesecloth to strain the yogurt, removing all the liquid for firm labneh balls.
- Coat Evenly: Coat the labneh balls well with spices and herbs for better flavor and a nice look.
- Marinate Long Enough: Let the labneh balls marinate in olive oil for at least 2-3 hours, or overnight for a richer taste.
Turkuaz Kitchen Marinated Labneh Balls with Tomato Toast